INGREDIENTS
1/4 cup
plus 2 tablespoons gluten-free multi-purpose flour (I used King Arthur Flour Blend)
1/4 cup
plus 2 tablespoons superfine sugar
2 tbsp
cornstarch
6
large egg whites
1/8 tsp
salt
3/4 tsp
cream of tartar
1 tsp
vanilla extract
1/4 cup
plus 3 tablespoons superfine sugar (yes, more sugar)
1 14 ounce can
coconut cream (from Trader Joe's) or full fat coconut milk, chilled in the refrigerator overnight
2 tbsp
superfine sugar
1 tsp
pure vanilla extract
1 pint
strawberries, sliced
1 tbsp
superfine sugar
1/2 cup
toasted coconut, for topping